Mini frittatas with pancetta

Pancetta is the Italian version of bacon. It is cured with salt and sometimes also with herbs. The pancetta forms a crunchy crust around these mini frittatas and packs them with flavour. Serve the mini frittatas for brunch, as a starter, or as a snack with some drinks.


  • 6 eggs
  • 24 slices pancetta
  • 3 tbsp Parmesan cheese, grated
  • 150 g. crème fraîche or Italian panna
  • a small bunch of basil
  • Salt and black pepper for seasoning
  • Muffin tin (for 12 muffins) or ramekins


  1. Preheat the oven at 180°C;
  2. In a bowl, beat the eggs with the crème fraiche and parmesan cheese. Season with salt and pepper;
  3. Tear the basil leaves in small pieces and add it to the egg mixture;
  4. In a muffin tin, line each mould with two slices of pancetta, one overlaying the other, so that the surface is completely covered;
  5. Pour the egg mixture into each mould and fill it untill just below the rim
  6. Bake for 12- 15 minutes until golden brown.
  7. Once cooked, remove  from the moulds and serve hot.


  • There is no need to grease the muffin tins as the pancetta contains fat that prevents the mixture from sticking to the tin.
  • For more variation add vegetables like courgettes, aubergines, mushrooms or tomatoes to the mini frittatas, sliced into small cubes.

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